HOT AND SPICY STUFFED MUSHROOMS
Cheese, bacon, and peppers! I usually throw an habanero in when we are making it just for us. These are also great with a salad for dinner. This filling is also a good stuffing for jalapenos.
Provided by KRISTINM1
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Mix cream cheese, Cheddar cheese, onion, bacon, jalapeno peppers, cumin, and garlic powder together in a bowl. Spoon cream cheese mixture into each mushroom. Arrange stuffed mushrooms on the prepared baking sheet.
- Bake in the preheated oven until mushrooms are tender and cheese is melted, 30 to 40 minutes.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 2.4 g, Cholesterol 24.3 mg, Fat 7.9 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 93.2 mg, Sugar 1 g
SAUSAGE STUFFED MUSHROOMS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 24 large stuffed mushrooms
Number Of Ingredients 13
Steps:
- Preheat oven to 500 degrees F.
- Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.
Nutrition Facts : Calories 94, Fat 6 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 202 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams
SPICY ITALIAN STUFFED MUSHROOMS
Add pepperoncini for extra heat in this mushroom filling made with spicy Italian sausage.
Provided by Food Network Kitchen
Time 1h
Yield 24 mushrooms
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- For the filling: Heat the oil over medium-high heat. Add the chopped mushroom stems, celery and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into another large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the mozzarella, sausage, basil and pepperoncini to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. Sprinkle with basil leaves if using.
SPICY SAUSAGE STUFFED MUSHROOMS
Looking for a delicious appetizer to serve at your next cocktail party? These zesty sausage and cheese stuffed mushrooms are sure to be popular with all your guests.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 35m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C) remove stems from mushrooms. Finely chop enough stems to make 1/2 cup (125 mL). Reserve.
- Heat oil in a skillet set over high heat. Split the sausage casings and crumble meat into pan. Add the onion, chopped mushrooms and rosemary. Brown, stirring constantly. Drain off fat.
- Stir in the breadcrumbs and cheese. Blend in the ketchup and parsley. Spoon into mushroom caps and arrange in a baking dish. Bake for 12 to 15 minutes or until mushrooms are tender and tops are golden. Makes 16 servings.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 4.1 g, Cholesterol 8.7 mg, Fat 3.2 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 184.7 mg, Sugar 0.5 g
SPICY STUFFED MUSHROOMS
These savory stuffed mushrooms have been a huge hit with family and friends in Belleville, Michigan for years, says Amy Prey. For a little less heat, substitute a milder sausage and different cheese for the pepper Jack.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small skillet, cook sausage over medium heat for 5-6 minutes or until no longer pink; drain., Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the stems, onions and garlic in butter for 4-5 minutes or until crisp-tender. Stir in the sausage, bread crumbs and 1/2 cup cheese., Spoon about 2 tablespoons into each mushroom cap. Place on a foil-lined baking sheet; sprinkle with remaining cheese. Bake at 350° for 22-25 minutes or until mushrooms are tender. ,
Nutrition Facts : Calories 81 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 160mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
HOT & SPICY MUSHROOMS
I bought too many mushrooms, and even though I love mushrooms plain, I wanted to do something more interesting with them... I just tossed in most of the "hot" spices I could find! The first bite wasn't too bad -- but by the time I was done, I definitely could feel the fire.
Provided by brokenburner
Categories Vegetable
Time 22m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400.
- Combine all of the ingredients except for the mushrooms in a plastic freezer bag and mix to combine.
- Dump the mushrooms into the bag and turn to make sure all of the mushrooms are evenly coated. (If you want it hotter, you can cut the mushrooms in halves or quarters to give you a greater surface area for the spices.).
- Pour the mushrooms (along with the remaining spice mixture) into a pan lined with foil. (I used an 8" loaf pan.).
- Bake for 20 minutes, or until mushrooms start releasing liquid, stirring once or twice.
SPICY SHRIMP-STUFFED MUSHROOMS
These mushrooms are stuffed with spicy cream cheese, then breaded and topped with shrimp. Hide half of them for you to eat secretly throughout the evening, and serve the rest.
Provided by Cameron Penner
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h5m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Carefully remove mushroom stems and chop stems into small pieces. Set mushroom caps aside.
- Heat butter in a skillet over medium heat. Add mushroom stems and garlic. Cook and stir until soft, 3 to 5 minutes. Remove from heat.
- Combine cream cheese, cayenne pepper, black pepper, and salt together in a bowl. Stir in cooked mushroom stem mixture, retaining butter in the skillet.
- Return skillet to medium heat and add shrimp. Cook and stir until shrimp are just opaque, 3 to 5 minutes. Remove from heat.
- Pour bread crumbs into a shallow bowl. Fill each mushroom cap with cream cheese mixture and press mushroom, cream cheese-side down, into the bread crumbs to coat the top. Stick a cooked shrimp on top of each filled mushroom and place into a baking pan.
- Bake in the preheated oven until hot and juicy, about 20 minutes.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 5.1 g, Cholesterol 40.9 mg, Fat 8.7 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 134.7 mg, Sugar 0.7 g
CRAB STUFFED MUSHROOMS
Provided by Christin Mahrlig
Time 35m
Number Of Ingredients 13
Steps:
- Remove stems from mushrooms and set them aside. Using a spoon, scrape out the gills of each mushroom and discard. Finely chop the mushroom stems.
- Place mushrooms on a lightly greased baking sheet. Preheat oven to 400 degrees.
- Melt 2 tablespoons of butter in a large nonstick pan. Add chopped mushroom stems and red bell pepper. Cook 2 to 3 minutes. Add green onions and garlic and cook 2 minutes more. Transfer mixture to a medium bowl, season with salt and pepper, and let cool.
- Pick through crab meat and remove any pieces of shell. Add crab meat to bowl along with Parmesan cheese, Cajun seasoning and cream cheese. Stir with a wooden spoon to mix evenly.
- Evenly spoon mixture into mushroom caps.
- In a small bowl, stir Panko crumbs together with melted butter and parsley. Sprinkle on top of mushrooms.
- Place in 400 degree oven for 20 minutes.
SPICY CRAB STUFFED MUSHROOMS
I found this recipe on another website but it is an Emeril Lagasse recipe. These are simple to make and really good. I find that stuffed mushrooms with bread crumbs tend to be dry. These have no bread crumbs, therefore, they are very juicy and moist. They have a little kick to them. I did add a little more mayonnaise as I thought the mixture was a little dry. I also omitted using the radicchio. I used a large can of crab claws found in the refrigerator section. The recipe originally calls for 12 ounces of mushrooms but I found that I had alot of mixture left over. These can be made ahead of time and then pop them in the oven at the last minute.
Provided by Crazycook in PA
Categories Crab
Time 45m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Place mushroom caps on a baking sheet lined with parchment paper.
- In a large bowl, mix together crabmeat, garlic, jalapenos, pepper jack cheese, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmesan cheese.
- Place a heaping tablespoon into the cap of each mushroom.
- Bake the mushroom caps for 30 minutes.
JALAPENO POPPER STUFFED MUSHROOMS
Spicy jalapeno poppers and creamy stuffed mushrooms combine in this fun party appetizer!
Provided by The Chunky Chef
Categories Appetizer
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F degrees. Line a rimmed baking sheet with parchment paper or foil and set aside.
- To a small mixing bowl, combine cream cheese, bacon, cheese, jalapenos, garlic and salt and pepper. Stir well.
- Spoon approximately 1 Tbsp of filling into each mushroom cap (this amount will vary depending on the size of your mushrooms), then sprinkle with additional cheese (if using).
- Bake 20-25 minutes, until mushrooms are piping hot and cheese is lightly golden brown.
- Carefully remove mushrooms from baking sheet (they won't feel very firm - a wide spatula is good for this), and let sit at room temperature on a plate for 5 minutes or so. Serve sprinkled with sliced green onions and/or minced parsley (if using).
Nutrition Facts : Calories 262 kcal, Carbohydrate 4 g, Protein 9 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 60 mg, Sodium 563 mg, Sugar 2 g, ServingSize 1 serving
CREAM CHEESE STUFFED MUSHROOMS
The Best Cheese Stuffed Mushrooms - A simple three cheese-stuffed mushroom recipe with smoked cheddar, cream cheese, Parmesan and roasted red peppers.
Provided by Sommer Collier
Categories Appetizer
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Set out a 9x13-inch baking dish. Gently pop off the stems of the mushrooms. Discard the stems or save for later use. Then use a damp paper towel to brush off the dirt on the mushroom tops. Do rinse them in water.
- In a medium bowl, mix the cream cheese, smoked cheddar cheese, diced red pepper, onion, and garlic together. Add 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Mix well.
- Use a spoon to pack the cavity of each mushroom with cheese filling. It's ok if it pops over the top a little. (But not too much or they will look messy.)
- Press each cheese-stuffed top in grated Parmesan cheese to create a crust. Then set them in the baking dish, cheese-side-up. (It's okay if they are tightly fitted in the baking dish, because they will shrink while baking.)
- Bake for 30-35 minutes, until the tops are puffed and golden. Serve warm.
Nutrition Facts : ServingSize 2 mushrooms, Calories 43 kcal, Carbohydrate 1 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 98 mg
SPICY STUFFED MUSHROOMS
The creaminess of the cheese paired with the spicyness from the cayenne pepper make for a perfect combination. These are a definite hit at dinner parties and are VERY easy to make. There are always people asking for the recipe, which is in fact how I got it.
Provided by ScrappieDoo
Categories Lunch/Snacks
Time 35m
Yield 12 mushrooms
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F and spray baking sheet with cooking spray.
- Clean mushrooms and cut off stems, discarding tough ends. Finely chop stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped stems. Cook until moisture has disappeared, then set aside to cool in a bowl.
- Into bowl, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick.
- Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on cookie sheet.
- Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under caps.
Nutrition Facts : Calories 90.1, Fat 8.4, SaturatedFat 4.7, Cholesterol 22.6, Sodium 88.8, Carbohydrate 1.4, Fiber 0.2, Sugar 0.4, Protein 2.8
STUFFED MUSHROOMS
Few things in life give me more joy than this. A mushroom cap stuffed with a glorious mixture and baked until golden brown and sizzling.
Categories appetizers main dish
Time 55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside. Brown and crumble sausage. Set aside on a plate to cool.Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.Pour in wine to deglaze pan, allow liquid to evaporate.Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
SPICY BACON AND SPINACH STUFFED MUSHROOMS
Mushrooms are stuffed with spinach, bacon and mozzarella cheese and baked until golden brown.
Provided by Food Network Kitchen
Time 1h
Yield 24 stuffed mushrooms
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- For the filling: Heat the butter over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grind of pepper and set aside to cool.
- Add the bacon, mozzarella and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPICY SAUSAGE STUFFED MONTEREY MUSHROOMS
I don't remember what cookbook this is from. I think it was a compilation of restaurant recipes. These are excellent! They disappear everytime I make them. They are spicy so if you don't like heat, you can try making them without the red pepper flakes.
Provided by Engrossed
Categories Lunch/Snacks
Time 50m
Yield 24 mushrooms, 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash the mushrooms and pat dry with paper towels.
- Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).
- Preheat oven to 350.
- Cook and crumble the sausage in a large skillet until done, drain, and place in a mixing bowl. Add the cream cheese, jack cheese, crushed red pepper flakes and minced stems if desired. Mix well.
- Place 1 heaping teaspoon of the mixture into each mushroom cap.
- Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with parmesan, and bake for 20 minutes.
- Remove from oven and let cool for 5 minutes.
- Serve stuffed mushrooms on a decorative serving platter.
- Sometimes I make them ahead and line a tupperware with papertowels and put them in it. Then they are ready to bake just before the event.
Nutrition Facts : Calories 315.8, Fat 27.6, SaturatedFat 12.2, Cholesterol 79.9, Sodium 514.2, Carbohydrate 3.2, Fiber 0.6, Sugar 2.1, Protein 14.3
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- Preheat oven to 400°F. Remove sausage from casing and place in a medium skillet. Cook meat over medium heat, breaking it up with a wooden spoon and stirring occasionally, until crumbly and browned, about 7 minutes. Transfer sausage to a bowl.
- Melt butter in same skillet over medium heat. Add mushroom stems, onion and garlic and cook, stirring, until softened, about 4 minutes. Remove from heat and add bread, cheese, parsley, oregano and reserved sausage. Stir well to mix.
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- Preheat oven to 350°F. In a small bowl, combine panko bread crumbs with melted butter. Stir well to coat the bread crumbs. Set aside. Clean and remove stems of mushrooms. Add mushroom tops to a baking dish. Chop stems. Cut bacon slices into small pieces. Chop onion and red pepper. Mince jalapeño.
- Heat a medium skillet over medium heat. Add bacon, cook until crispy but not burnt. Transfer bacon to a medium bowl, set aside. Add mushroom stems, onion, red pepper, jalapeño and spices to pan. Add 1 tbsp butter or olive oil while cooking if necessary. Cook vegetables until tender. Transfer to medium bowl with bacon. Add shredded cheese and cream cheese to vegetables and bacon. Using a spoon, stir to combine and blend well.
- Spoon mixture into a disposable plastic bag (sandwich bag or pipping bag). Leave 1" of room in the corner of your bag. Snip off the corner of your bag. Pipe filling into mushrooms. You can also use a spoon to fill but this is much neater and easier overall.
- Sprinkle filled mushrooms with panko mixture. Bake for 15-20 minutes or until mushrooms are tender and bread crumbs are just turning golden.
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